Combine all the ingredients for the dough in a large mixing bowl or the bowl of the stand mixer. Mix and knead until a smooth, soft, pliable dough forms. Cover and set the dough aside for 1~1½ hours or until it gets very puffy.
Lightly grease 2 8" round cake pans.
Gently deflate the dough and roll it out into a 16"x12" rectangle. Spread the apricot jam on the dough leaving a 1" border around the edges.
Roll the dough along the long side into a tight log. Pinch the seams well.
Using a serrated knife, slice the log into 16 slices. Arrange the 8 slices in each of the cake pans. Cover the pans and let them rise for 45minutes~1hour or until the rolls are very puffy and start to crowd in the pan.
Preheat the oven to 350°F.
Bake the rolls for 23~25 minutes or until the edges and the top start to turn golden brown. Remove from the oven.
Loosen the edges with a knife and turn them over onto a wire rack.
To serve right away, whisk confectioners sugar, orange juice and Fiori di Sicilia in a small bowl to form a spreadable icing. Spread the icing on the hot rolls and enjoy!!
To serve later, let the rolls cool completely, then wrap in plastic wrap and store at room temperature for 3 days. When ready to serve, warm the rolls in a preheated 350°F oven and bake for 10~15 minutes, until they are nicely warmed. Spread with icing and enjoy!!
View the recipe instructions at Cook's Hideout
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